ROASTED EDAMAME & QUINOA BOWLS WITH MISO TAHINI DRESSING

May 10, 2020by Renee Tavoularis

Quinoa is an excellent healthy grain choice for weeknight meals as it cooks quickly and packs both protein and fiber. Buying pre-shelled edamame can also help speed up the process and get a healthy, plant-based meal on your table in no time.

Instructions

Preheat the oven to 425F. Toss the edamame with the oil and sea salt. Place in a single layer on a baking sheet and roast for 20 minutes, flipping once.

While the edamame roasts, prepare the quinoa by placing the quinoa in a medium saucepan over medium-high heat. Cook the quinoa for 2-3 minutes or until all of the water has evaporated and the quinoa is lightly toasted. Place the water in the saucepan and cover with a lid.

Bring the quinoa and water to a low boil before turning the heat to low and letting cook for 15 minutes or until the water is absorbed. Turn the heat off and let sit for 10 minutes before fluffing with a fork. Set aside.

Make the Miso Tahini Dressing by combining all of the ingredients in small bowl or a jar and mixing well until combined and smooth.

To prepare the bowls, divide the quinoa, edamame and carrots evenly amongst four bowls and drizzle the dressing on top.

Store leftovers separately in airtight containers in the fridge for up to 5 days. Add a tablespoon of warm water to the dressing to thin it out when ready to use.